摘要
对影响茶乳酪形成的各种因素如品种、萃取温度、时间、茶汤浓度、烘焙。
The article comprehensively debates a variety factors such as tea
species\,extraction time and temperature\,tea liquor concentration\,roasting\,tea liquor pH value
and the like which impact the formation of tea cream.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第4期13-15,共3页
Science and Technology of Food Industry
